Red lentil stew with peppers, carrots and chicory

Ingredients for 4 servings:

• 300 g lentils, red
• 2 tbsp oil for frying
• 2 large chicory
• 3 m.-sized carrot(s)
• 1 large bell pepper(s), red
• 1 m.-large onion(s), red
• 1 red chili pepper(s)
• 1 tbsp tomato paste
• 1 tbsp red curry paste
• 2 cloves garlic
• 1 large onion(s)
• 400 ml coconut milk
• ½ liter vegetable broth
• 1 bay leaf
• n. B. water
• 1 tsp, levelled sugar
• e.g. salt and pepper
• e.g. yogurt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian dal version

Heat oil in a roasting pan, wok, or large frying pan. Peel the onion, dice it, and fry. Add tomato paste and curry paste and fry. Meanwhile, peel and slice the carrots. Peel the red onion and slice it into rings. Peel the garlic, press it, or chop it into small pieces. Once the onions have a consistency between translucent and burnt—depending on your taste—add the lentils, red onion, carrots, and garlic and fry briefly, stirring. Deglaze with the stock and cook for 2-3 minutes. Add the coconut milk. Simmer for about 10 minutes, until the lentils have softened but still have a bite. Meanwhile, trim the chicory and bell pepper and cut them into bite-sized pieces (preferably a bit too large—they’ll overcook later). Add both. Simmer until the lentils reach the desired consistency. Season with salt and pepper to taste. Caution: The lentils absorb a lot of water – add more water occasionally if necessary. If you like the lentils almost cooked, add the chicory and paprika later. Serve with a dollop of yogurt. The chicory adds a new flavor to the dal or lentil stew. It can be varied to your liking with various spices and/or vegetables.